Cucumber Feta Boats


While searching for things to serve at my Passover/Easter family dinner, I came across a really simple and deliciously refreshing recipe for cucumber feta boats on Pinterest. (Although it totally slipped my mind that I was trying not to serve dairy for the sake of the Passover celebrators. They had to avoid this dish.) They are quick to make and a yummy vegetarian appetizer. You could probably play around and make different variations of the filling too.


Cucumber Feta Boats
I used a recipe from


  • 2 cucumbers
  • 2 oz of crumbled feta cheese (I used about 70-80 grams of crumbled garlic & herb feta, half of a small 150 gram container I bought)
  • 1/4 teaspoon salt, or to taste
  • 1 teaspoon fresh dill, chopped (use parsley or a different spice if you like)
  • Ground black pepper, to taste


1. Wash cucumbers and cut them in half lengthwise.

2. Using a spoon, scrape the seeds out of all 4 halves. You’re left with 4 canoe-like cucumber halves.

3. Cut a small strip off the bottom of two of your cucumber halves, so that they can sit on a flat surface without rocking back and forth. These are your two cucumber boats.

4. Dice the remaining two cucumber halves. Put them in a bowl and mix in feta, salt, dill, and pepper.


5. Divide the mixture between the two boats, carefully spooning it in.


6. Slice the boats into 1 or 1 1/2 inch pieces.

Ready to serve! xx

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